Seafood Soup
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ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh -
Tingkat Kepatuhan Pedagang Minuman Es Terhadap Cara
Industria: Jurnal Teknologi dan Manajemen Agroindustri 145 Volume 6 No 3: 145-151 Tahun 2017 Industria: Jurnal Teknologi dan Manajemen Agroindustri http://www.industria.ub.ac.id ISSN 2252-7877 (Print) ISSN 2549-3892 (Online) https://doi.org/10.21776/ub.industria.2017.006.03.5 Tingkat Kepatuhan Pedagang Minuman Es terhadap Cara Produksi Pangan yang Baik di Kota Bogor Iced Drink Sellers’ Compliance Level on Good Manufacturing Practices in Bogor Winiati Pudji Rahayu*1,2, Qonitatin Wafiyah1, Siti Nurjanah1,2, Caecillia Chrismie Nurwitri1,3 1Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University 2SEAFAST Center, Bogor Agricultural University 3 Diploma Program, Bogor Agricultural University Jl. Raya Darmaga, Bogor 16680, Indonesia *[email protected] Received: 10th August, 2017; 1st Revision: 20th October, 2017; 2nd Revision: 28th November, 2017; Accepted: 29th November, 2017 Abstrak Minuman es seperti es kelapa, es buah, es campur, jus buah, es teh dan es dengan cincau banyak ditemukan di kota Bogor dan harus terjamin keamanannya. Penelitian ini bertujuan untuk mengetahui karakteristik dan kondisi pedagang minuman es, serta tingkat kepatuhannya terhadap pelaksanaan Good Manufacturing Practices/Cara Produksi Pangan yang Baik (CPPB) selama proses pengolahan minuman es. Survei dan observasi dilakukan terhadap 90 orang pedagang minuman es yang menggunakan hancuran es untuk minumannya, dengan tiga skala usaha berdasarkan kelas ekonominya yaitu, skala kelas bawah yang terdiri dari pedagang kaki lima, skala kelas menengah yang terdiri dari rumah makan dan kedai, dan skala kelas atas yang terdiri dari restoran dan hotel. Pada umumnya pedagang membuat es batu menggunakan air dalam kemasan (56,23%). -
14 Places with Quirky Singaporean Fusion Food You Must Try by EMICHOK on MARCH 6, 2016 • ( LEAVE a COMMENT )
14FEATURED Places with Quirky Singaporean Fusion Food You Must Try 14 Places with Quirky Singaporean Fusion Food You Must Try BY EMICHOK ON MARCH 6, 2016 • ( LEAVE A COMMENT ) First up, what’s fusion food? According to Dictionary.com, fusion food is “any dishes combining ingredients or cooking methods from 2 or more regional or ethnic culinary traditions”. In fact, fusion food is not that distant a concept to Singaporeans. Peranakan cuisine is the perfect example of fusion food, which originated from Chinese-Malay marriages back in the early days by using ingredients from classic Chinese dishes such as pork and garlic, with spices commonly used in Malay dishes such as lemongrass, and belacan (yum!). While Asian-Western fusion cuisines and restaurants are commonly known, what about specifically, Singaporean fusion food? Think nasi lemak risotto, laksa maki, chendol xiao long bao, and chilli crab cheese fries… Local-fusion or confusion? You’d only know if you’ve tried. 1. 49 Seats: Seafood Tom Yum Pasta With its affordable prices and accessible outlets, 49 Seats has increased in popularity over the years. Its original outlet at Kreta Ayer Road opens till 2am from Mondays to Thursdays, and 5:30am on Fridays and Saturdays, thus making it a great supper spot to satisfy those midnight hunger pangs and sudden cravings. Other outlets are located at Bugis+ and Orchard Central. For $14.90 with no GST and service charge, enjoy a generous serving of tom yum pasta topped up with succulent prawns, mussel and clams. Be warned, it is spicy! (Discover More) 2. -
Mycatering.Com.Sg Mycatering.Com.Sg Catering.Com.Sg
International Catering 1. Thai Buffet 2. Economy Buffet 3. Indonesian Buffet 4. International Buffet 5. Western Buffet 6. High Tea Buffet 7. BBQ Buffet 8. Vegetarian Buffet 9. Mini Buffet 10. Steamboat Buffet 11. Kids Menu 12. Theme Menu mycatering.com.sg mycatering.com.sg Thai Buffet 10 Course $16.00 per person (min 25 pax) Thai Style Pineapple Rice Thai Style Fried Noodle Laksa Thai Style Bee Hoon ⌠ᔿ哴Ộ依 ⌠ᔿ⛂䶒 ਫ⋉ ⌠ᔿ㊣㊹ Superior Shark's Fin w/Crab Meat Thai Style Chicken Cutlet mycatering.com.sg Thai Combinationmycatering.com.sg Honey Baked Chicken Wing mycatering.com.sg 㓒✗㸩㚹劬㗵 Sweet & Spicy Drumlets ⌠ᔿ䊚ॾⴈ ⌠ᔿ呑 㵌≱呑㗵㞰 䗓ણሿ呑㞯 Baked King Prawn in Thai Style Prawn Ball w/Pumpkin & Butter Fried Salad Prawn Thai Style Fish Cake w/Sweet Sauce 俉❾⌠ᔿ㲮 Chicken / Mutton Satay ྦⲷ䠁⬌㲮⨳ ⌠ᔿ劬侬 ⛨⋉ᖻ㲮 ⋉⡩ ( 呑 / 㖺 ) mycatering.com.sg mycatering.com.sg mycatering.com.sg Pi Pa Duck Stired Kai Lan w/Scallop Thai Style Golden Beancurd w/Mango Lontong Vegetable Tahu Telok Thai Style Mango Salad ⩥⩦呝 ᑖᆀ㣕ޠ 㣂᷌⌠ᔿ䉶㞀 䲶ߜ㭜㨌 ⢩ᔿ䉶㞀 ⌠ᔿ㣂᷌⋉ᖻ mycatering.com.sg mycatering.com.sg Fish Fillet w/Thai Sauce Thai Style Dessert Pandan Chicken Tapioca w/Coconut Milk Fish Fillet w/Thai Sauce Assorted Agar Agar ⌠ᔿ⢩≱劬㚹⡷ ⌠ᔿ⭌૱ ⨝ޠ呑 ὠ⍶ᵘ㯟 ⌠ᔿ⢩≱劬㚹⡷ Ӱ䭖㨌⠅ ~.~.~.~ Complimentary Drink: ~.~.~.~ Orange / Lemon / Barley / Fruit Punch / Coffee / Tea 䱴䘱侞ᯉ: mycatering.com.sg mycatering.com.sg₉≱ˋḐ⃜≤ˋ㮿㊣≤ˋ Side Order: ᷌≱≤ˋ ˋ㥦 Durian Puff $0.60 each (minimum order: 30) Rental: Stool $1.00 each Waiter or Waitress: Chair $2.00 each $50.00 per person per 4 hours Square Table (3x3) $8.00 each Round Table $10.00 each -
ANALISIS KANDUNGAN PROTEIN PADA PRODUK OLAHAN ALGA (Eucheuma Cottoni)
1 ANALISIS KANDUNGAN PROTEIN PADA PRODUK OLAHAN ALGA (Eucheuma cottoni) SKRIPSI Ditulis untuk memenuhi sebagian persyaratan memperoleh Gelar Sarjana Pendidikan (S.Pd) pada Jurusan Pendidikan Biologi IAIN Ambon Oleh : Ditulis Oleh: SITI RAHMA KILBAREN NIM. 0130402162 JURUSAN PENDIDIKAN BIOLOGI FAKULTAS ILMU TARBIYAH DAN KEGURUAN IAIN AMBON 2017 2 PERNYATAAN KEASLIAN Penyusun yang Bertanda Tangan di bawah ini : Nama : Siti Rahma Kilbaren NIM : 0130402162 Jurusan : Pendidikan Biologi Menyatakan bahwa skripsi ini benar adalah karya penyusun sendiri. Jika dikemudian hari terbukti bahwa ini merupakan duplikat, tiruan, plagiat atau dibuat atau dibantu orang lain secara keseluruhan atau sebagian, maka skripsi dan gelar yang diperoleh karenanya, batal demi hukum. Ambon, April 2017 Yang membuat pernyataan SITI RAHMA KILBAREN NIM : 0130402162 3 PERSETUJUAN PEMBIMBING Pembimbing penulis skripsi atas Nama Siti Rahma Kilbaren, NIM.0130402162, Mahasiswa Jurusan Pendidikan Biologi, Fakultas Ilmu Tarbiyah Dan Keguruan IAIN Ambon, setelah dengan seksama meneliti dan mengoreksi skripsi dengan judul “Analisis Kandungan Protein Pada Produk Olahan Alga (Eucheuma cottoni)” memandang bahwa skripsi tersebut telah memenuhi syarat– syarat ilmiah dan dapat disetujui untuk diajukan ke ujian munakasya. Telah Disetujui Oleh Ambon, April 2017 Pembimbing I Pembimbing II Nur Alim Natsir, M. Si Surati , S.Pd. M.Pd NIP. 197208062002121004 NIP. 197002282003122001 Mengetahui: Dekan Fakultas Ilmu Tarbiyah dan Keguruan Dr. Samad Umarella, M.Pd NIP. 196507061992031003 4 MOTTO -
Jurnal Tingkat Kepuasan Konsumen “Sop Buah Ica”
JURNAL TINGKAT KEPUASAN KONSUMEN “SOP BUAH ICA” DI BOULEVARD MANADO CHICHI SRIJAYANTI TAMAWEOL KANSIL 110314019 DOSEN PEMBIMBING : 1. Dr. Ir. Grace A.J. Rumagit, MSi 2. Dr. Ir. Charles R. Ngangi, MS 3. Ellen G. Tangkere, SP.,MSi JURUSAN SOSIAL EKONOMI FAKULTAS PERTANIAN UNIVERSITAS SAM RATULANGI MANADO 2015 SUMMARY Chichi Srijayanti Tamaweol Kansil. Level of Costumer Satisfaction Ica Fruit Soup in Boulevard Manado (Guidance of Grace A. J. Rumagit as chairman, Charles R. Ngangi and Ellen G. Tangkere, as members). The objectives of this research is to analyze the level of costumer satisfaction based on aspects of product, price, place and services in Ica Fruit Soup, and to know the effort that will take to maintain and to improve those four aspects in face the dynamic of this business competition. The research is conducted over three months from November 2014 until February 2015, started from preparation until undergraduation exams. The data used in the form of primary data and secondary data. The used Sampling is accidental technique sampling that is sample based on chance, anyone by chance met with researchers can be used as a sampel. Samples were taken for one week and obtained a total sample of 93 people .The analysis is done using a likert scale and followed by analysis of costumer satisfaction index. The result showed that consumer satisfy about the aspect of product by average score of 79.60 percent, consumers satisfy about the aspect of price by average score of 75.70 percent, consumers satisfy enough about the aspect of place by average score of 64.5 percent, while the aspect of service is consumer satisfy by average score of 68.4 percent. -
New Collage Digital Menu All Safe 2020
COLLAGECOLLAGE All Day Dining ALA CARTE LUNCH DINNER STARTER & COLD SUSHI SASHIMI BAR Asian Paper Rolls 90 Nigiri Sushi/Sashimi Rice Paper | Julienne Vegetables | Bean Sprouts | Chilli Plum Sauce 2 pcs / 3 pcs Tuna 45 Sweet Prawn 45 Dim Sum Platter 110 Tako 45 Salmon 55 Siau Mai | Har Gow | Bbq Chicken Pao | Scallop 45 Unagi 55 Hoisin Sauce Calamari Fritters 110 Maki Rolls Polenta Crusted Calamari | Citrus Aioli Vegetable Rolls 95 Crispy Ebi Rolls 120 Cajun Chicken 110 Spicy Tuna Rolls 120 Wagyu Beef Rolls 130 Grilled Cajun Chicken Strips | Dynamite Rolls 120 Roasted Pepper Salsa | Sour Cream Aburiyaki Tuna Salad 110 Signature Sushi 320 Pan Seared Tuna | Mesclun | Garlic Soya Dressing & Sashimi Platter Caesar Salad 110 for 2 persons Smoked Chicken | Anchovies | Romaine Lettuce | Tuna Sashimi Crispy Ebi Rolls (3pcs) Poached Egg | Garlic Croutons | Caesar Dressing Salmon Sashimi Spicy Tuna Rolls (3pcs) Tomato and Cheese (160 Calories) 110 Tuna Nigiri Miso Soup Marinated Tomatoes | Arugula | Ebi Nigiri Buffalo Mozzarella | Parmesan Cheese | Fresh Basil | White Balsamic Beef Rendang in Vietnamese Bao 110 Traditional Beef Rendang | Pickled Vegetables | Fried Shallots Crispy Salmon 140 Citrus Salad | Roasted Beetroot | Wasabi Mayonnaise vegetarian spicy low calories signature dish gluten free Please advise our service talent if you have any allergies and dietary requirements All prices are in Indonesian Thousand Rupiah, subject to 21% government tax and service charge COLLAGECOLLAGE All Day Dining ALA CARTE LUNCH DINNER INDONESIAN CLASSIC INDIAN -
Bab 6 Kesimpulan Dan Saran
BAB 6 KESIMPULAN DAN SARAN 6.1 Kesimpulan 1. variabel yang dipilih oleh Pujasera Mardika yaitu : Variabel yang dipilih oleh Pujasera Mardika didapat dari dari hasil wawancara pemilik dan focus group discussion. Berikut hasil dari variabel yang didapat dari hasil : Wawancara Pemilik Dari hasil wawancara pemilik variabel yang didapat yaitu : 1. Kenyamanan. 2. Citra Rasa. 3. Lokasi tenant. 4. Sistem pembagian. Dari hasil variabel yang didapat dari wawancara pemiliki akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Focus Group Discussion Dari hasil focus group discussion yang didapat yaitu : 1. Pertimbangan calon tenant. 2. Lokasi tenant. Dari hasil variabel yang didapat dari focus group discussion akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Berikut hasil pengembangan variabel yang didapat dari wawancara pemilik dan focus group discussion : 6-1 Universitas Kristen Maranatha Bab 6 Kesimpulan dan Saran 6-2 Tabel 6.1 Pengembangan Variabel Untuk Kuesioner Konsumen Variabel Indikator 1. Penerangan 2. Dekorasi 3. Tempat duduk dan Meja Makan Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan 1. Unik Citra Rasa 2. Konsistensi Perlengkapan 1. Kelengkapan perlengkapan 1. Anchor tenant Pertimbangan 2. Jenis Makanan Tenant 3. Merk Tenant Pengembangan yang sudah didapat pada tabel 6.1 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada konsumen. Tabel 6.2 Pengembangan Variabel Untuk Kuesioner Tenant Variabel Indikator 1. Penerangan 2. Dekorasi 3. Meja Tenant Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan Lokasi Tenant 1. Penempatan tenant Perlengkapan 1. Kelengkapan perlengkapan 1. Sistem Pembagian Rent 2. Jumlah Persentase Pembagian Pengembangan yang sudah didapat pada tabel 6.2 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada tenant. -
Balinese Dinner Menu Winter 2014 Fas Page 1
Balinese Spice Magic Dinner Menu - Winter 2014 Entree $8.90 - Sate empol celeng (Spiced pork sate) 4pcs - Sate ayam (Chicken satay with peanut sauce) 4pcs - Sate lilit (Spiced chicken, coconut on sugar cane stick) 4pcs - Pepes ayam (Spiced chicken steamed in banana leaves) 3pcs - Soto ayam (Bali inspired chicken soup) Vego/Vegan - Perkedel kentang (Potato fritter) 3pcs - Pepes tofu (Minced tofu, beans and spices steamed in banana leaves) 3pcs - Tahu Isi (Tofu filled with vegetables and spices (4pcs) - Rujak sayur campur (Mix fresh cucumbers, tomatoes and carrots slices tossed in coconut sugar, tamarind, chillies, salt and shrimp paste (optional) - Soto wong (Bali inspired mushroom soup) Mains - Be sisit sere (Shredded chicken breast stir fried in base barak spice mix) $16.50 - Ayam betutu (Steam chicken maryland with base wayah spice mix) $22.00 - Be guling (Roast pork with base wayah spice mix) $24.00 - Be-kecap Celeng (Sweet soy pork) $16.50 - Be siap base kecap (Sweet soy chicken) $16.50 - Sambal udang (Stirfried spicy prawns) $18.50 - Chicken kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $16.50 - Fish of the day kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $18.00 - Lawar celeng (Shreaded pork tossed in shallots, coriander, kencur, turmeric, garlic, chillies and roasted coconut) $15.00 Vego/Vegan - Tempeh lalah manis, (Sweet and spicy tempeh cooked with kencur, garlic, chilli, peppercorn) $16.50 - Tahu base barak, (Stirfry tofu with base -
Singapore Experience
PANTONE 430C Singapore PANTONE 7591C ExperiencePRIVATE MARKET VISIT & SINGAPORECOOKING HERITAGECLASS Empress Place Market is more commonly known as ‘Farrer Road Market’ as it is located along Farrer Road, just before Holland Road. It is nestled in the residential estate of Queen’s LEARN TO COOK 4 SINGAPORE HERITAGE Road and next to the Farrer Road MRT. DISHES FROM A LOCAL CHEF! Spend the morning with our chef exploring the market to purchase the Asian ingredients that you will be using in your cooking class. STARTER After all, there’s no better way to experience (Please choose 1 option) the culture and community of Singapore than 1. Sambal Kang Kong at a busy local market! 2. Fried Kailan After shopping, return to the school kitchen 3. Otak Otak and begin to cook your menu with the 4. Chicken Satay expertise and guidance from our chef. You will then enjoy the delicious local delights that you have created after your cooking class. RICE/NOODLE (Please choose 1 option) 1. Char Keow Teow 2. Laksa 3. Singapore Fried Hokkien Mee 4. Chicken Rice 5. Singapore Fried Rice SINGAPORE ICONIC DISHES (Please choose 1 option) 1. Chili Crab 2. Black Pepper Crab 3. Cereal Prawn 4. Drunken Prawn DESSERT ( Please choose 1 option) 1. Ondeh Ondeh 2. Mango Sago 3. Cendol 4. Cheng Tng $260nett per participant Fees (Minimum 4 participants and Maximum 14 participants) 1 hour market tour followed by 2 to 2.5 hours cooking class Includes Coffee, Tea, Juice and Wines provided at the school Ingredients Date Upon request and chef availability 9am to 2pm 9am to 10am- -
Menu Kayumanis Seaside Indonesian Intimate Bistro with Image.Indd
Kayumanis Seasidestylish Indonesian Sanur bistro Sindhu Beach, Sanur Bali, Indonesia 62 361 6200 777 Kayumanis Seaside Sanur @kayumanisseasidesanur Indonesian Appetizer TUNA JERUNGGA seared tuna with fresh pamelo, tamarind sauce, crispy garlic and water cress Rp 55.000 GADO-GADO GULUNG assorted steamed vegetables rolls, fried tofu, bean curd, potato, tomato, boil egg, crackers with peanut sauce Rp 45.000 UDANG SAMBAL MATAH Grilled prawn tossed with lemon grass chili sauce and fresh local salad Rp 55.000 RANJUNGAN SERANGAN crispy crab soft shell salad with water cress, roasted capsicum, sweet cord and sweet chili dressing Rp 60.000 All prices are subject to 16.6 % government tax and service charge Soup SOP BUNTUT Indonesian traditional oxtail soup with green bean, potato, tomato, celery and crispy emping Rp 65.000 SOTO AYAM Indonesian favorite chicken soup with glass noodles, shredded chicken, tomato, celery, boil egg and crispy potato Rp 55.000 BAKWAN SURABAYA Surabaya style beef ball soup with beef rib, glass noodles, siomay, tofu, celery and crispy shallot Rp 40.000 SEAFOOD SEGARA ENING Balinese seafood soup with cucumber, tomato and basil Rp 55.000 SOUP BALUNG JUKUT JEPANG pork ribs soup with squash vegetables , tomato and crispy shallot Rp 40.000 All prices are subject to 16.6 % government tax and service charge Salad CLASIC CAESAR SALAD Crunchy baby romaine, with smoked chicken, eggs, shave parmesan, crispy bacon, baguette crouton and caezar dressing Rp 65.000 GRILLED NICOISE TUNA vegetables salad with seared tuna, boil egg, olive -
C a T E R I N G M E N U
Elegant Occasions, Memorable Events. C A T E R I N G M E N U B Y : E X E C U T I V E C H E F member of: @medinacatering_ www.medinacatering.id [email protected] C A T E R I N G P R I C E L I S T 2 0 1 9 Regular Buffet Rp. 85,000 Royal Buffet Rp. 135,000 Canape Package Rp. 60,000 Half Day Meeting Package Rp. 105,000 Full Day Meeting Package Rp. 120,000 Regular Coffee Break Rp. 30,000 Premium Coffee Break Rp. 40,000 Juice/Soda (Additional order) Rp. 15,000 Coffee & Tea (Additional order) Rp. 15,000 - Harga per pax - Harga belum termasuk Tax & Service Charge 15.5% PT EBS GLOBAL NUTRISARANA Menara 165 Ground Floor, Jl. TB Simatupang Kav. 1 Jakarta Selatan 12560, Indonesia. [email protected] w w w . m e d i n a c a t e r i n g . i d R E G U L A R B U F F E T L U N C H / D I N N E R Rp. 85,000 ++ / Pax APPETIZER (1 Selections) Selada Bangkok SOUP (1 Selection) Mushroom Cream Soup MAIN COURSE (3 Main Courses, 1 Side Dish, 1 Vegetable, 2 Selections of Rice) Beef XO Prawn Salted Egg Chicken Mango Sc. Kungpao Spaghetti Baby Bean Minced beef Nasi Goreng Medina Nasi Putih CONDIMENT Chilli & Tomato Sauce / Sambal & Cracker DESSERT (2 Selections) Assorted Slice Fruit Blueberry Panacotta Mineral Water *Sample Menu *Menu selections can be changed to your preferences R O Y A L B U F F E T Rp.